Escarole and Potato Soup

  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 8 cups for 2 servings
Save Recipe


1 tablespoon olive oil

1 medium onion, chopped

2 ribs celery, chopped

3 russet potatoes, peeled and cut into 1" pieces

4 cups low sodium chicken stock

2 cups water

Salt and pepper

1 large head escarole, washed and sliced into 1/2" ribbons


  1. In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender.
  2. Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Provencal Vegetable Soup

Cheesy Hash Brown Casserole

One Recipe, Two Meals: Creamy, Cheesy Potato Soup

Three Onion Potato Casserole

Potato Soup

Cheesy Soup

Potato Cheese Soup

Cheddar-Potato Soup